Macadamia and Cranberry Crumble Bars




  • 1/4 cup butter
  • 1/2 cup NUA Naturals coconut palm sugar
  • 1/2 cup coconut cream (thick part from the top of a can of coconut milk)
  • 1 cup flaked coconut
  • 1 cup macadamia nuts chopped
  • 1/2 cup dry cranberries
  • 1 flax seed egg (1tbsp milled flax seed add 2 tbsp water)


Hand full of dry cranberries (optional)




  • Preheat the oven to 350F. Combine almond flour, sweetener, and salt in a food processor. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
  • Press the mixture evenly into the bottom of an 8-inch square pan and bake for 15 minutes or until light golden brown. Set aside and let cool while preparing the filling.


  • In a small saucepan over medium heat, melt the butter. Whisk in the sweetener and the coconut cream until smooth.
  • Stir in the coconut, macadamia nuts, egg yolk, and vanilla extract until well combined. Pour the filling over the crust.


  • Add all the ingredients together and rub it into the crumbs with your fingertips.
  • Cover the filling with crumble.
  • Bake for 20 minutes, until the edges are golden brown. Remove from the oven and let cool completely before cutting into bars.


Our Macadamia and Cranberry crumble bars with extra protein ideal for afternoon tea or dessert.


Allergy Information

Products used in this recipe


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